When you grill chicken with a tangerine glaze, timing makes the difference between success and failure; because of the high sugar levels in a tangerine glaze, you'll want to completely baste your chicken only towards the end of the cooking process to ensure a sweet, shiny exterior. Basting your chicken too soon, however, can lead to scorching the surface of your chicken while the inside is still cooking.
Step 1
Grill chicken until an instant read meat thermometer shows the temperature of the meat is about 160 degrees Fahrenheit. This is an indication the meat has about five minutes left to cook.
Step 2
Brush one side of the chicken with room temperature tangerine glaze, turn each piece using tongs and brush the opposite side. Wait one to two minutes and then brush the chicken once again with the tangerine glaze.
Step 3
Transfer the chicken pieces to a serving platter with tongs, cover with aluminum foil to keep warm and let the chicken rest for five to 10 minutes before serving.
Tips and Warnings
- Allow the flavor of tangerines to take center stage with a simple tangerine glaze. Slice and squeeze the juice from five tangerines into a saucepan and stir in 1 tbsp. of brown sugar and up to 1 tbsp. freshly grated ginger. Bring the mixture to a boil, and then thicken with a solution of 2 tbsp. cornstarch and the juice of one additional tangerine. Cool to room temperature, stir in up to 1 tbsp. of ground sage and use or refrigerate until you need the glaze. You can prepare tangerine glaze up to two days ahead of time and store it in your refrigerator. Remove the glaze 30 to 60 minutes before brushing it on your chicken.
Things You'll Need
- Chicken
- Tangerine glaze
- Meat thermometer
- Basting brush
- Tongs
- Serving platter
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